If everything falls into place this weekend, it will be a momentus one. I will wait until it is over to share! I have butterflies in my tummy about every part of it. It has been a long time since I have felt like this!

I haven't been thinking about food too much this week, but I did manage to pull these tasty little treats together (inspired by Epicurean Mom). I loved them. They were summery and fresh, which are two of my favorite words to describe food lately with all of this warm (and wonderful) weather.

In a food processor, combine graham cracker pieces, sugar, brown sugar and salt. Pulse until fine crumbs form. Add melted butter and pulse until crumbs are moistened. Press crumbs into the bottom of prepared baking dish and bake in the preheated oven for 10 minutes.

In a large bowl, combine cream cheese, milk, eggs, sugar and flour. Using a hand-held mixer on medium speed, mix until smooth. Add lemon zest and juice and mix until combined. Add blueberries (minus a handful) and gently fold in with a spoon.

Pour the cream cheese-blueberry mixture over the crust. Drop the reserved handful of blueberries over the top and bake in preheated oven for 45 minutes. Let cool completely and refrigerate for a minimum of 4 hours before serving.